Best 2 Spinach CrÃŠpes With Smoked Salmon Recipes

Indulge in the delightful flavors of spinach crêpes with smoked salmon, a culinary masterpiece that combines the vibrant colors of spinach with the rich, smoky taste of salmon. These delicate crêpes are filled with a creamy and flavorful mixture of spinach, ricotta cheese, and herbs, then topped with slices of smoked salmon and a drizzle of tangy lemon-dill sauce. Alongside the classic spinach crêpes, this article offers two additional variations: one featuring a savory filling of sautéed mushrooms and onions, and the other a sweet and decadent filling of Nutella and fresh berries. Each recipe provides detailed instructions and helpful tips to ensure success in creating these delectable dishes.

Let's cook with our recipes!

SMOKED SALMON & SPINACH GRATIN

Smoked salmon & spinach gratin image

Make this easy Swedish-inspired smoked salmon and spinach gratin with just four ingredients. Serve with potatoes and roasted beets - perfect for entertaining

Provided by Diana Henry

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 4

Ingredients

1.2kg spinach
15g butter
6 lightly smoked raw salmon fillets, skin removed (about 140g each)
300ml double cream

Steps:

Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

Nutrition Facts : Calories 495 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium

PARMESAN CREAMED SPINACH

Parmesan Creamed Spinach image

Provided by Sandra Lee

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
2 (10-ounce) packages frozen chopped spinach, thawed and drained

Steps:

In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).

Nutrition Facts : Calories 141 calorie, Fat 7.5 grams, SaturatedFat 4.5 grams, Cholesterol 19 milligrams, Sodium 325 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 7 grams, Sugar 6 grams

Tips:

To make the perfect crêpe batter, use a blender to combine all the ingredients until smooth. This will help to prevent lumps and ensure that the batter is thin and evenly mixed.
When cooking the crêpes, use a non-stick skillet over medium heat. This will help to prevent the crêpes from sticking and burning.
Cook the crêpes for about 1-2 minutes per side, or until they are golden brown and cooked through.
To make the filling, use fresh spinach that has been washed and dried. This will help to ensure that the filling is flavorful and not watery.
To make the sauce, use a good quality crème fraîche. This will help to give the sauce a rich and creamy flavor.
When assembling the crêpes, place a dollop of the filling in the center of each crêpe. Then, fold the crêpe in half and then in half again to form a triangle.
Serve the crêpes immediately, topped with the sauce and a sprinkle of smoked salmon.

Conclusion:

Spinach crêpes with smoked salmon are a delicious and elegant dish that can be enjoyed for breakfast, lunch, or dinner. The crêpes are thin and tender, and the filling is flavorful and creamy. The sauce is the perfect finishing touch, adding a touch of richness and acidity. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special meal to make, give spinach crêpes with smoked salmon a try. You won't be disappointed!